Novamyl® Rye
Novamyl® Rye is a very pH-tolerant fresh-keeping solution. It maintains crumb softness and elasticity in sourdough rye and whole wheat breads during storage.
Novamyl® Rye is a maltogenic alpha-amylase for use in rye bread. Novamyl® Rye is highly effective in low pH rye bread made with sour dough. That means your sourdough rye and wheat breads stay soft, elastic, foldable and moist for longer.
Maintains crumb softness and elasticity
This fresh-keeping solution delivers crumb softness and crumb elasticity.
Reduces food waste and returns
This product reduces the amount of waste bread and/or stale returns in the supply chain.
It also reduces the unit costs and number of deliveries needed to keep fresh products on the shelf. Prolonging the freshness of baked goods through shelf life can cut food waste by millions of tons every year.
Highest crumb softness and elasticity
This product delivers an unmatched combination of extra softness and highest elasticity/resilience throughout shelf life.
Changes in the starch structure of flour start to occur immediately after baking. These changes make breads – including rye breads - lose their fresh eating quality. Novamyl® Rye modifies the starch structure to delay these changes. That ensures excellent crumb softness and melting properties in low pH rye and sourdough breads, and similar baked goods. Novamyl® Rye delivers better eating properties throughout storage. The result is a considerable reduction in food waste and in stale returns.
Maltogenic alpha-amylases modify amylopectin molecules in starch flour to slow down the recrystallization process. This process is thought to be one of the main causes of staling. Maltogenic α-amylases keep amylopectin molecules’ primary structure intact. That means starch granules stay resilient and baked goods stay fresher for longer.
There are two causes of bread staling. Both are linked to starch in flour, especially to the amylopectin molecules found in starch.
The main cause is recrystallization, a process that starts soon after baking. As starch granules move from a gelatinous to rigid state, they lose their flexibility. This makes the bread crumb hard dry and brittle. The second possible cause is the increase in starch-gluten complexes. Both these processes happen as bread ages.
Starch in flour consists of the polysaccharides amylopectin and amylose. Maltogenic α-amylases modify amylopectin molecules. They target the ends of the molecules, generating small sugar molecules. These are mainly maltose, along with some oligosaccharides and small dextrins.
Importantly, maltogenic α-amylases leave the amylopectin molecule’s primary structure intact. The result is starch granules that stay softer and more resilient for longer. That allows baked goods to keep their soft, moist, elastic texture for longer.
Starch in flour consists of the polysaccharides amylopectin and amylose. Maltogenic α-amylases modify amylopectin molecules. They target the ends of the molecules, generating small sugar molecules. These are mainly maltose, along with some oligosaccharides and small dextrins.
Importantly, maltogenic α-amylases leave the amylopectin molecule’s primary structure intact. The result is starch granules that stay softer and more resilient for longer. That allows baked goods to keep their soft, moist, elastic texture for longer.
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